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<blockquote data-quote="guywhofishes" data-source="post: 73900" data-attributes="member: 337"><p>2 hours at 160F for me. </p><p></p><p>Then they get transferred to the dehydrator for drying. I get less hassle and more even selection of dryness that way. That's been easiest for me anyway. </p><p></p><p>Easier to check on a dehydrator humming away inside the garage/porch vs waltzing out to the smoker in the snow/wind and playing "shuffle the meat bits" every fifteen minutes. Unless a guy shuffles he ends up with too much variance in a smoker.</p><p></p><p>I need to install the fan mod. ;:;banghead</p></blockquote><p></p>
[QUOTE="guywhofishes, post: 73900, member: 337"] 2 hours at 160F for me. Then they get transferred to the dehydrator for drying. I get less hassle and more even selection of dryness that way. That's been easiest for me anyway. Easier to check on a dehydrator humming away inside the garage/porch vs waltzing out to the smoker in the snow/wind and playing "shuffle the meat bits" every fifteen minutes. Unless a guy shuffles he ends up with too much variance in a smoker. I need to install the fan mod. ;:;banghead [/QUOTE]
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